A CLASSIC Australian cake, the lamington, is being celebrated today on National Lamington Day.

Scott Butler, owner of Butler’s Pantry Bakehouse in Wangaratta, said the tasty staple in bakeries across the country goes "with our culture".

"It’s effective and tastes good,” he said.

“It’s something most people can relate to, and a big part of the Australian culture.

“It can be very basic but also very flavoursome.”

While all stories of how the lamington originated include Lord Lamington, how the cake came to be is still unknown with many theories existing from being improvised with limited ingredients to a kitchen mix-up.

At Butler’s Pantry Bakehouse they typically sell the basic lamington covered with chocolate, and cream inside that we have all come to know and love.

“They’re made out of sponge, it’s normally day old sponge because fresh sponge is really hard, so we usually just make it a day before we have to cut it,” Mr Butler said.

“Then we’ve got our lamington raspberry and chocolate dip so you dip it in chocolate and the raspberry then we just let it sit and coconut them.”

“We do go through quite a fair few a week, a lot of people go after them.”